Chocolate chip muffins (and with sourdough)
Small Batch Sourdough Discard Muffins (Chocolate Chip or Blueberry)
This easy recipe makes 8-12 soft, fluffy muffins, making it perfect for smaller households or for using up a little sourdough discard without wasting ingredients.
Whether you choose chocolate chips (my favourite!) or juicy blueberries, these muffins are incredibly moist thanks to the sour cream and sourdough discard. They have beautifully tender crumb and, if you fill the cases nice and full, you'll get those gorgeous bakery-style domed muffin tops that everyone secretly fights over.
If you're after taller, café-style muffins, fill each case almost to the top. If you're happy with a more classic homemade muffin, divide the batter between more cases and you'll get around eight muffins instead of six.
Why You'll Love This Recipe
The perfect way to use up sourdough discard
Makes just 6–8 muffins
Soft, fluffy, and incredibly moist
Ready in under 35 minutes
Easily adapted with chocolate chips or fresh blueberries
Freezer-friendly for easy breakfasts and snacks
Makes
8-12 muffins (mine made 12 slightly smaller muffins)
Ingredients
60g vegetable oil
50g sour cream
150g whole milk
150g sourdough discard
1 large egg
1 tsp vanilla extract
125g caster sugar
150g plain flour
1½ tsp baking powder
½ tsp salt
150g chocolate chips or fresh blueberries
I love using the Kirkland chocolate chips from Costco, but any good-quality chocolate chips work well.
Optional topping
1 tbsp demerara sugar for a crunchy muffin top
How to Make Small Batch Sourdough Discard Muffins
1. Preheat the oven
Preheat your oven to 200°C (180°C fan) and line a muffin tin with six to eight paper cases.
2. Mix the wet ingredients
In a large bowl, whisk together the vegetable oil, sour cream, whole milk, sourdough discard, egg and vanilla extract until smooth.
3. Add the dry ingredients
Add the caster sugar, plain flour, baking powder and salt to the bowl. Whisk until just combined, taking care not to overmix the batter.
Fold through the chocolate chips or blueberries until evenly distributed.
4. Fill the muffin cases
Divide the batter between the lined muffin cases.
For bakery-style muffins with large domed tops, fill the cases almost to the top.
For slightly smaller muffins, divide the mixture between eight cases instead.
Sprinkle over the demerara sugar if using for a delicious crunchy finish.
An ice cream scoop makes portioning the batter quick and mess-free.
5. Bake
Bake at 200°C for 10 minutes.
Without opening the oven door, reduce the temperature to 175°C and continue baking for another 10–15 minutes, until the muffins are golden brown and spring back when gently pressed.
6. Cool
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Although it's tempting to tuck in straight away, they're at their absolute best once they've cooled for 30–45 minutes, when the crumb has fully set and the flavours have developed.
Top Tips for Perfect Muffins
Don't overmix the batter—this keeps the muffins light and fluffy.
Fill the muffin cases almost to the top for impressive bakery-style muffin tops.
Starting with a hotter oven helps create those beautifully domed tops before lowering the temperature to finish baking evenly.
Sourdough discard adds moisture and a subtle tang without making the muffins taste sour.
Variations
This recipe is wonderfully versatile. Try swapping the chocolate chips for:
Fresh blueberries
Raspberries
White chocolate chips
Milk and dark chocolate chunks
Chopped pecans or walnuts
Cinnamon and apple pieces
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well, although it's a great recipe for using up unfed discard that might otherwise go to waste.
Can I freeze these muffins?
Absolutely. Once completely cool, freeze them in an airtight container or freezer bag for up to three months. Simply thaw at room temperature or warm in the microwave for 20–30 seconds.
Why do you start baking muffins at a higher temperature?
The initial blast of heat helps the muffins rise quickly, creating those tall, bakery-style domed tops before the lower temperature finishes cooking the centres.
Can I use frozen blueberries?
Yes. Add them straight from frozen without thawing to prevent the batter from turning purple.
How long do these muffins stay fresh?
Stored in an airtight container, they'll stay soft for up to three days at room temperature.
Can I make these without chocolate chips?
Definitely! Blueberries, raspberries, chopped fruit, or even leaving them plain all work beautifully.
More Sourdough Discard Recipes
If you're always looking for delicious ways to use up sourdough discard, don't miss my other easy sourdough recipes. From pancakes and crumpets to cakes and biscuits, there are so many ways to make sure none of your starter goes to waste.
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